Description
Ina Garten’s black bean soup delivers rich Mexican-inspired comfort with deep, smoky flavors. Hearty beans simmer alongside aromatic vegetables, creating a robust meal perfect for warming souls on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 cans (15 ounces or 425 grams each) black beans, rinsed and drained
- 4 cups (960 milliliters) low-sodium vegetable broth
Vegetables and Aromatics:
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, minced
Seasonings and Finishing Ingredients:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if sensitive to spice)
- ¼ cup (15 grams) chopped fresh cilantro (optional)
- 1 to 2 teaspoons (5 to 10 milliliters) sherry vinegar or 2 tablespoons (30 milliliters) fresh lime juice
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the aromatic base by heating olive oil in a spacious pot over medium heat. Gently sauté diced onions, finely chopped celery, and sliced carrots, seasoning with a pinch of salt. Allow the vegetables to soften and develop a translucent appearance, approximately 10-15 minutes.
- Introduce minced garlic, ground cumin, and a sprinkle of red pepper flakes to the vegetable mixture. Stir continuously for about 30 seconds, releasing the intense fragrance of the spices and enhancing the depth of flavor.
- Carefully pour in the black beans and vegetable broth, ensuring an even distribution throughout the pot. Bring the liquid to a gentle simmer, allowing the beans to absorb the rich, developing flavors. Maintain a steady, low heat and cook for roughly 30 minutes until the beans reach a tender consistency and the broth becomes deeply aromatic.
- Create a creamy texture by carefully removing approximately 4 cups (32 fluid ounces / 946 milliliters) of the soup. Transfer the portion to a blender and process until smooth and velvety. Gradually reintroduce the blended mixture back into the main pot, stirring to incorporate thoroughly.
- Elevate the final flavor profile by stirring in freshly chopped cilantro, a splash of tangy vinegar or freshly squeezed lime juice. Season with salt and black pepper to personal preference. Serve the soup piping hot, accompanied by optional garnishes such as sliced avocado or crispy tortilla chips for added texture and visual appeal.
Notes
- Toss vibrant toppings like crispy tortilla strips or fresh cheese to personalize each serving with excitement.
- Prepare large batches and freeze for convenient, ready-to-heat meals that save time during busy weeks.
- Refrigerate for up to 5 days, allowing deep southwestern flavors to meld and intensify beautifully.
- Whip up this protein-packed soup in under an hour with minimal chopping and maximum flavor impact.
- Boost nutritional value with protein-rich black beans that create a satisfying, hearty meal base.
- Blend techniques transform simple ingredients into a creamy, chunky soup that captures complex southwestern spices.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 175 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg